Prep all ingredients per instructions above.

Preheat the oven to 375°F (190°C).

Bring the water to a boil. Remove from heat, add the chamomile tea bags, and steep for 5 minutes. Remove the tea bags and refrigerate until chilled.

In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and black pepper. Rub the mixture evenly over both sides of the lamb chops and set aside.

Toss the fingerling potatoes with olive oil, rosemary, sea salt, and black pepper. Spread on a baking dish in a single layer and roast until tender and lightly golden, about 25 minutes.

Place the carrots on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly and roast until tender and lightly caramelized, about 20 - 25 minutes.

Heat a skillet over medium heat. Sear the lamb chops on both sides to your desired temperature.

In a bowl, toss the arugula with olive oil, lemon juice, salt, and black pepper until lightly coated.

Serve the herb garlic lamb chops with roasted fingerling potatoes, roasted carrots, and arugula salad, and chamomile iced tea.